Chicken Florentine In Phyllo Recipe

Name: Chicken Florentine In Phyllo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) pkg. frozen chopped spinach, thawed; 1 c. finely chopped onion; 2 Tbsp. butter or margarine, melted; 1 (16 oz.) carton Ricotta; 1 egg, lightly beaten; 1/4 c. grated Parmesan; 1/4 c. mayonnaise; 1/3 c. grated Parmesan; 2 tsp. dried Italian seasoning; 1/8 tsp. salt; 1/8 tsp. pepper; 16 sheets frozen phyllo pastry, thawed; 1/2 c. butter, melted; 8 chicken breast halves, skinned and boned

Servings: persons

1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. finely chopped onion
2 Tbsp. butter or margarine, melted
1 (16 oz.) carton Ricotta
1 egg, lightly beaten
1/4 c. grated Parmesan
1/4 c. mayonnaise
1/3 c. grated Parmesan
2 tsp. dried Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
16 sheets frozen phyllo pastry, thawed
1/2 c. butter, melted
8 chicken breast halves, skinned and boned

1
Drain spinach; press between paper towels to remove excess moisture.
2
Set aside.
3
Saute onion in 2 tablespoon butter in a medium skillet until tender.
4
Combine onion, spinach, Ricotta and next 6 ingredients in a large bowl; stir well.
5
Place 2 sheets of phyllo on a flat surface (keep remaining phyllo covered); brush with butter.
6
Place 1 chicken breast half in center of phyllo, 3-inches from bottom.
7
Spoon about 1/3 cup spinach mixture over chicken.
8
Fold bottom of phyllo over spinach mixture.
9
Fold sides of phyllo over chicken, wrapping like a package.
10
Roll jellyroll fashion.
11
Place seam side down in a 13 x 9 x 2-inch baking dish. Repeat with remaining phyllo, butter, chicken and spinach mixture. Brush with melted butter.
12
Sprinkle with 1/3 cup Parmesan cheese. Bake at 375u00b0 for 45 minutes or until done.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (10 oz.) pkg. frozen chopped spinach, thawed, 1 c. finely chopped onion, 2 Tbsp. butter or margarine, melted, 1 (16 oz.) carton Ricotta, and more.

Yes, Chicken Florentine In Phyllo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Florentine In Phyllo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions